English
日本語English简体中文繁體中文

récolte / RAO-3

Herb Chicken Steak

Use 2 whole chicken thighs, uncut. Season with salt and rosemary, then cook on the “Hi Steam” setting.

Serves 2 / 250g chicken × 2 piecesMeat DishesOriginal
Recipe Publication Policy

The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

Recipe Publication Policy →

Initial Heating Settings

First HeatingHi Steam180°C / 20min

After 20 minutes, measure the center of the thickest part of each of the 2 pieces. Remove them if the doneness requirements are met. If the temperature or holding time is insufficient, stop and proceed to the final check step. Stop using the appliance if there is smoke, a burning smell, or an abnormal display, even before the cycle ends.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Butterfly the meat and season it.

Check Before Cooking
  • Use chicken breasts weighing 250g per 1 breast. Butterfly them so the thickest part is no more than 2cm, and cook 2 breasts at a time.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Fill the water tank only with room-temperature water, up to the MAX line or below. Do not add seasonings, oil, or boiling water.
  • Use chilled chicken and cook without preheating.
  • The device is designed to turn off automatically if left on “Pause” for about 10 minutes. If you pause the cycle, check the remaining time and settings, and do not restart the cooking process by adding the full cooking time from the beginning.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Stay nearby while cooking and keep the air intake and exhaust vents clear. If there is smoke, a burning smell, or an abnormal display, stop heating, unplug the appliance, stop using it, and follow the instructions in the manual.
  • Limit continuous use to less than 180 minutes, and wait until the unit has cooled completely before starting the next cooking session.

Instructions

0 / 6 Complete
  1. 01

    Cut into uniform thickness and season lightly

    Do not wash the chicken; pat it dry with paper towels. Make a slit in the thicker parts of the meat to flatten it, ensuring it is no more than 2cm thick. Divide 4g of salt, 0.3g of black pepper, and 0.5g of dried rosemary between the 2 pieces and rub the seasoning into both sides. Wash your hands and any utensils that have come into contact with the raw meat.

    Discuss these instructions
  2. 02

    Prepare the water and inner rack

    Make sure the steam tray is properly attached. Fill the water tank with room-temperature water up to the MAX line or below, and reattach it correctly. Place the inner mesh in the correct orientation inside the basket, and arrange the meat in a single layer with the skin side up. Do not stack the meat, and make sure not to block the steam vents. Before starting, confirm that all the meat fits inside the basket.

    Discuss these instructions
  3. 03

    Heat in Hi Steam

    Set the basket without preheating, then start the cycle using “Hi Steam,” 180℃, and 20 minutes. If a message appears requesting water, follow these steps: Check the water refill indicator and the appliance’s operating status. If the appliance is running, press START/STOP to pause it, remove the tank, and refill it with room-temperature water up to the MAX line or below. Reinstall the tank properly, check the display, and resume cooking.

    Discuss these instructions
  4. 04

    Check the core temperature and holding time

    After 20 minutes, carefully pull out the tray—being careful of the hot steam—and place it on a trivet. For each of the 2 pieces, use a food thermometer and a timer to verify that the temperature at the center of the thickest part remains at 75℃ or higher for at least 1 continuous minute. Do not judge whether the dish is done based solely on its color or a single measurement. If the temperature has not been reached, proceed to the next verification step, and remove the thermometer before reheating.

    Discuss these instructions
  5. 05

    Slice and Serve

    Once all 2 pieces meet the center cooking requirements, remove them with clean tongs, cut them into portions using a washed knife and cutting board, and serve with lemon if desired. If the requirements are not met, proceed to the next verification step.

    Discuss these instructions
  6. 06

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

    Discuss these instructions

Check the results

Verify that the center of each of the 2 pieces remains at 75℃ or higher for at least 1 continuous minute. Do not continue heating just to brown the skin; determine doneness based on the center heating requirements.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The entire batch does not fit in a single layer

Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.

The cooking time has ended but the completion criteria have not been met

If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
250g × 2 slices / Hi Steam / 180℃ / 18〜20 minutes
Independently designed details and unverified points
The official chart does not specify the cut of chicken, thickness, starting temperature, or preheating. The herb blend, thickness, and conditions for starting from refrigerated without preheating, as well as the verification procedures on this page, are Crisp.'s original design.

User Manual, p. 20: “Chicken Steak” ↗

Source checked: 2026-09-10

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

The Making of a Recipe →

Take notes on the results of your test runs

Notes are saved only on this device. They are not used to determine whether a recipe has been verified.

Another dish using the same model